Add a taste of the tropical to your breakfast with our easy vegan, mango and pineapple smoothie bowl.
• 1 small ripe mango, stoned, peeled and cut into chunks • 200g pineapple, peeled, cored and cut into chunks • 2 ripe bananas • 2 tbsp coconut yoghurt (not coconut-flavoured yoghurt) • 150ml coconut drinking milk • 2 passion fruits, halved, seeds scooped out • handful blueberries • 2 tbsp coconut flakes • a few mint leaves
1 Put the mango, pineapple, bananas, yoghurt and coconut milk in a blender, and blitz until smooth and thick. Pour into 2 bowls and decorate with the passion fruit, blueberries, coconut flakes and mint leaves. Will keep in the fridge for 1 day. Add the toppings just before serving.
Nutrition per serving Kcals 332 • fat 15g • saturates 13g • carbs 41g • sugars 38g • fibre 8g • protein 4g • salt 0.1g